| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
French |
Salad |
5 |
Servings |
INGREDIENTS
| 1 |
cn |
(6-oz) tuna fish; drained (up to) |
| 8 |
oz |
French green beans; cooked (or peas; snow peas, etc.) |
| 1 |
lg |
Cucumber; peeled and chopped |
| 1 |
lb |
Tomatoes; peeled and chopped |
| 1 |
lg |
Cucumber; thinly sliced (up to) |
| 15 |
|
Cherry tomatoes; halved |
| 10 |
|
Anchovy filets |
|
|
Black olives for garnish |
| 1 |
c |
Vinegar and oil dressing |
INSTRUCTIONS
Put tuna fish on the bottom of a clear shallow dish. Add a layer of green
beans, followed by layers of chopped cucumber and chopped tomatoes.
Carefully place sliced cucumber in an overlapping pattern on top. Make sure
the cucumbers cover the top of the salad. Make a lattice of anchovy filets
on this and place the black olives between. Place the cherry tomatoes
around the edge of salad and spoon over a well-seasoned vinegar and oil
dressing. Yield: 4 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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